Strip Steak
I admit to being something of a foodie, but certainly not fanatically so. I do enjoy a good steak. There were bone-in, strip steaks on sale at Safeway the other day ($6.99 per pound) and I bought a few. I know they’re better cooked on a grill over charcoal or even cooked under the broiler of my electric oven, but this evening I cooked them in a pan. Well seared and still red in the middle, they’re not at all bad prepared that way, seasoned only with salt and black pepper. Cathy isn’t a fan of even moderately rare meat, needs to have no pink left, so I cut her steak off the bone, divided it into four thinner pieces and removed most of the fat around the edges. I cooked hers the same amount of time as my much thicker steak. That way, we’re both happy.